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Effects of Carbohydrates on Glass Transition Temperature and Viscosity of Concentrated Orange Juice
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TS255

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    Abstract:

    The composition of carbohydrates in concentrated orange juices(COJ) and its effects on glass transition temperature and viscosity of the products were investigated. Concentrated orange juices obtained by two different treatments were different in the cons

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XU Fei, DAI Jun, WANG Zhang, XU Shi-ying. Effects of Carbohydrates on Glass Transition Temperature and Viscosity of Concentrated Orange Juice[J]. Journal of Food Science and Biotechnology,2000,19(3).

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